Sizzling Haloumi with Roasted Asparagus & Tomatoes over Israeli Couscous

I have been wanting to try haloumi forever!  Finally!  I have tasted it!

First, this is a delicious dish.  Some of my favorite things including roasted asparagus and grape tomatoes with a lemon caper vinaigrette over the top.  I also made some Israeli couscous to go with it all.  

Now, the haloumi?  If you aren't familiar, it is a cheese made from a combo of goat's and sheep milk.  It is popular in Greece and in the Middle East, but originated in the country of Cyprus (little island guy south of Turkey in the Med Sea).  I have never been to any of these places, but would very happy to go!  Anyways, haloumi has a very high melting point, so it often grilled.  Grilling it gives it a nice crispy texture on the outside.  For some reason I was imagining it would be crispy on the outside and creamy, melty cheese on the inside.  But, remember, this stuff doesn't really melt.  So the texture on the inside is quite firm. It has tons of flavor...and a nice saltiness.  I enjoyed it, especially with the other flavors of this dish.  But since it is a little pricey, I might not be eating it on a regular basis.  

Sizzling Haloumi with Roasted Asparagus & Tomatoes over Israeli Couscous

slightly adapted from Cara’s Cravings

1 box Israeli couscous (about 8 ounces)

1/4 cup of finely chopped onion

3 tbsp of finely chopped parsley, divided

1 lb asparagus

8 oz grape tomatoes, halved

juice from 1 lemon

2 tablespoons capers

1 package Haloumi cheese, 8.8oz

olive oil

freshly ground pepper

salt

Boil water in a tea kettle (I needed two cups, check package for exact amount). In a small pot with tight fitting lid, sauté onion until slightly caramelized. Add Israeli couscous, stir and slightly toast (about 3 minutes). Add 2 tablespoons finely chopped parsley, salt, pepper and boiling water. Simmer, covered, for 8-10 minutes (or according to package instructions).

Preheat oven to 350F. Trim the asparagus by snapping off the tough, woody ends. Place the asparagus on a baking sheet. Drizzle olive oil, and season with salt & pepper. Toss to coat. Roast for 10 minutes. Pull pan out of oven, add halved grape tomatoes, and toss all to combine. Put back in the oven for about 5-10 minutes until tomatoes have broken down a bit and asparagus is golden brown.  Meanwhile, whisk together lemon juice, 1 tablespoon olive oil, capers, pepper and 1 tablespoon of parsley.

Heat a griddle over medium heat and drizzle pan with olive oil. Cook the Haloumi slices for several minutes on each side, until lightly browned. Transfer to a baking sheet and keep warm in the oven if necessary.

Place a healthy scoop of the Israeli couscous on the plate. Arrange the asparagus and tomatoes on top, and top each with a slice of the seared Haloumi. Drizzle with the lemon-caper vinaigrette and serve immediately. 

(Servings: 4, Prep time: 10 min., Cook time: 30 min., Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  3/5

Asparagus Goat Cheese Pasta

I love when I see a recipe and I am like, "oooooh, that looks good....I have to make it."  And then I realize it has goat cheese in it.  And that anything with goat cheese in it looks good to me.  But, it gets me every time.

And I am about 80% sure that I have a real problem.  But instead, I am going to pretend that adding goat cheese to things is a secret trick.  

BTW, I REALLY wanted to add bacon to this pasta.  But I want to add bacon to everything.  So, I controlled myself and did not.  Next time, I am definitely adding bacon.  I don't care if it ruins the healthiness of this dish.  It would be so delicious.  Oh but, maybe omit the lemon if you add the bacon.  

The bottom line, and really the only thing that is somewhat helpful, is that this pasta is super easy, fresh, healthy and delicious.  And it only takes about a half an hour to make.  So, I am adding it to the quick and easy category.  

Asparagus-Goat Cheese Pasta

by Ezra Pound Cake

1 pound asparagus

1/2 pound (8 ounces) thin spaghetti (preferably whole grain)

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1 14 1/2-ounce can chicken broth (or vegetable)

4 ounces goat cheese (preferably flavored with herbs or garlic)

1 teaspoon grated lemon peel

1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to boil over high heat. Peel the asparagus stalks, and trim the ends. Cut the stalks into 2-inch pieces. Blanch in the boiling water 3 minutes or until bright green. With a slotted spoon, remove the asparagus and rinse under cold water. Set aside.

Add the spaghetti to the boiling water, and cook according to the label directions. Drain.

Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk. Add the broth, and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.

Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper.

(Servings: 4, Prep time: 10 min., Cook time: 20 min., Difficulty: Easy)

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